| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an agent for improving untangling of noodle which prevents noodle surfaces from adhering to one another without spoiling the appearance, the taste, and the palate feeling of the noodles, with its emulsified phase causing neither segregation nor precipitation, has high fluidity, and thereby causes no reduction in operability or productivity resulted from clogging in the nozzle of a spray device due to deposited materials; and to provide a method for improving untangling of noodle using the same. <P>SOLUTION: The agent for improving untangling of noodle is composed as follows: 100 parts by wight of an aqueous medium includes 0.5-30 parts by weight. of gum arabic as a thickening agent, 0.05-5 parts by wight. of higher-fatty-acid glyceride as oil and fat, and 0.05-7 parts by wight of at least one of an emulsifying agent selected from a glycerol citric acid fatty acid ester, a glycerol lactic acid fatty acid ester, a sorbitan fatty acid ester, a propylene glycol fatty acid ester and a polyoxyethylene sorbitan fatty acid ester; and the weight ratio of the oil and fat O to the emulsifier E, O/E, is 0.03-80. <P>COPYRIGHT: (C)2013,JPO&INPIT |
